Basil Pesto Ideas
This isn’t a post about how to make basil pesto—it’s about what to do when you already have a container of the good stuff on hand. Our Vegan Basil Pesto isn’t just packed with fresh, basil flavor—it’s also blended with our house-made creamy cashew cheese, giving it a rich, savory depth you won’t find in store-bought versions.
Here, we’re sharing two simple, satisfying ways to put it to use:
– A zesty, comforting pesto pasta with peas and lemon, perfect for a quick weeknight dinner.
– And a light and protein-packed chickpea-tuna-nori salad, where our pesto ties it all together. It’s unexpected, delicious, and versatile—enjoy it on its own or as a sandwich.
In this quick tutorial, Michael shows you two easy, flavorful recipes using our Vegan Basil Pesto: a creamy pesto pasta with peas, and a protein-packed tuna, chickpea & nori salad.
Pesto Pasta with Peas
Put away that mortar and pestle—this one’s all about ease. With our ready-to-use Vegan Basil Pesto, all you need to do is boil a pot of pasta, stir in the pesto, toss in some peas, and you’re done. It’s a vibrant, comforting bowl that tastes like you spent hours—but only takes minutes. Perfect for weeknights, lazy Sundays, or anytime you want big flavor without much effort.
Serves 2-4
MADE WITH VEGAN BASIL PESTO
INGREDIENTS:
1 cup (8oz) Vegan Basil Pesto
1 lb Rigatoni (or your favorite shape)
1/2 cup frozen peas
sea salt, to taste
fresh lemon, for zesting
Image, video & styling by City Saucery
PREPARATION:
If your basil pesto is frozen, let it thaw at room temperature while you prep everything else. (More on that in a second.)
Bring a generously salted 4-quart pot of water to a boil. Add your pasta and cook to your desired doneness. Before draining, scoop out about a cup of the pasta water, then drain the pasta and set it aside.
Using the same pot, add the pesto, peas, and about half of the reserved pasta water. Stir to combine—it doesn’t need to be fully thawed. The heat from the pasta and steam from the water will help loosen it up. Add the hot pasta back to the pot and gently mix everything together until well coated. If it feels a bit dry, stir in more of the reserved water.
Plate right away and finish with a bit of lemon zest over the top. Enjoy!
Hot Tip: Cooking for one? A simple way to portion out just the right amount of dry pasta is to loosely fill your plate with uncooked pasta—just enough to cover the surface in a single layer. Once cooked, it’ll expand to the perfect portion.
Chickpea-Tuna-Nori Salad
Basil pesto might not be the first thing you think to mix into tuna salad—but trust us, it works beautifully. The richness of our Vegan Basil Pesto adds depth and creaminess, while nori (yes, seaweed!) brings a subtle brininess and serious umami. Combined with chickpeas and tuna, this is a protein-packed salad that's as unexpected as it is delicious. Enjoy it on its own, or as a sandwich with some crunchy greens.
Serves 2-4
MADE WITH VEGAN BASIL PESTO
INGREDIENTS:
1 cup (8oz) Vegan Basil Pesto
2 (15oz) canned chickpeas
2 (8oz) canned tuna, drained
2 sheets nori
2 tbsp extra virgin olive oil
sea salt, to taste
1 lemon, for juicing and zesting
Image, video & styling by City Saucery
PREPARATION:
If your basil pesto is frozen, let it thaw at room temperature for about 30 minutes.
In a large bowl, mix together the chickpeas, tuna, and pesto until fully combined. Zest and juice the lemon—add the juice to the bowl and set the zest aside.
Crumble the nori directly into the mixture using your fingers and stir well to combine. Taste and adjust the salt if needed. Finish with the olive oil.
Serve with a sprinkle of lemon zest and a lemon wedge on the side.
HOT TIP: Make it a tuna salad sandwich. Add some lettuce for crunch and some pickles or red onion for extra tang.